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Post by braided-rug on Apr 8, 2006 20:24:42 GMT 10
White Kidney Bean and Salmon Salad Ingredients 400 g Val Verde Cannellini Beans, drained, rinsed 500 g drained canned pink salmon in brine, flaked 1 medium onion, (Spanish) finely chopped 200 g fresh rocket/arugula leaves, stems removed, chopped 1/4 cup fresh parsley, chopped 1 tsp lemon rind 1 tsp fresh thyme 3 tbs fresh lemon juice 2 tbs Always Fresh Pure Olive Oil Instructions Combine the beans, salmon, onion, rocket and parsley in a serving bowl. To make the dressing: Combine the lemon zest, thyme, lemon juice and oilve oil a small bowl and season well with salt and pepper. Stir well. Pour dressing over salad and toss well to combine. Adapted from: www.weightwatchers.com.au/food/rcp/index.aspx
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